Last updated on September 18th, 2025 at 09:00 pm
When it comes to fun Christmas desserts, nothing beats a batch of frosted sugar cookies. These cookies are soft, sweet, and topped with fluffy vanilla buttercream and plenty of festive sprinkles. The best part? You don’t need any fancy decorating skills: just spread, sprinkle, and enjoy. If you’ve been looking for simple Christmas cookies ideas that look as good as they taste, these are perfect for holiday parties, cookie trays, or a cozy night of baking at home.
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Ingredients for Frosted Christmas Sugar Cookies
Here’s what you’ll need to make these easy Christmas desserts:
For the sugar cookies:
- 2 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon sour cream (or plain Greek yogurt)
- 2 teaspoons vanilla extract
For the buttercream frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- Christmas sprinkles for decorating
This makes enough for a moderate layer of frosting on each cookie. If you like a thicker swirl of buttercream (like I do!), consider making 1.5x the frosting recipe to be safe. You can also add up to ½ cup more powdered sugar for a slightly stiffer or sweeter frosting, if desired.
How to Make Frosted Christmas Sugar Cookies
1. Make the dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy.
Mix in the eggs, vanilla, and sour cream. Gradually add the dry ingredients until a soft dough forms.
2. Chill and scoop: Cover the bowl of dough and place it in the refrigerator for at least 1 hour. Once chilled, use a cookie scoop to portion the dough into even balls and place them on a lined baking sheet.
3. Bake: Bake at 350°F (175°C) for 8–10 minutes, or until the edges are set and the tops look just dry. Let the cookies cool completely before frosting.
4. Make the frosting: Beat the butter until creamy. Slowly add the powdered sugar, mixing until smooth. Add vanilla and enough milk to reach a spreadable consistency.
5. Decorate: Spread frosting on each cookie with a butter knife for a classic look. Or use a piping bag fitted with a plain round tip (or no tip at all) to pipe smooth swirls across the top. Finish with a generous sprinkle of Christmas sprinkles.
Pro Tips for Perfect Christmas Sugar Cookies
- Chill the dough well: This keeps the cookies from spreading too much and helps them stay thick and soft.
- Scoop evenly: A cookie scoop ensures all the cookies bake up the same size.
- Cool before frosting: If the cookies are even a little warm, the frosting will melt and slide.
- Switch up the sprinkles: Red and green are classic, but gold stars, snowflakes, or metallic sprinkles make them extra festive.
- Make ahead: Bake the cookies a day or two in advance, then frost them closer to serving so they stay fresh and soft.
- Storage: Once the frosting has set, store cookies in an airtight container. You can keep them at room temperature for a couple of days, or refrigerate them to keep them fresh longer. If you need to stack the cookies, place parchment paper between layers so they don’t stick together.
FAQs
Can I freeze these cookies?
It’s best to freeze the cookies unfrosted. Bake and cool them, then store in an airtight container or freezer bag for up to 2 months. Thaw at room temperature and frost before serving. You can freeze frosted cookies as well, but the frosting may lose some of its smooth texture once thawed. If you do freeze frosted cookies, make sure they are set first, then layer them between parchment paper in a container.
Why are my cookies flat?
That could be for a couple reasons, and sometimes it takes a batch of flat (but still delicious!) cookies to find out what’s going on. The first thing could be that you need to let your dough chill longer and make sure your baking sheet isn’t warm. Really, you can make dough balls ahead of time and then freeze them and bake from frozen (as long as you adjust your baking time a bit if baking from frozen). Another thing could be that you’re flattening your scooped dough balls before baking. A nice round ball of dough works perfectly. Another reason for flat cookies could be that your oven is too warm. Some ovens just run hot, unfortunately, and sometimes turning down the temperature 10-15 degrees can help. Finally, if all else fails, you can add an extra 1/4 cup of flour (but I wouldn’t do that unless you have to).
Do I have to use a piping bag?
Not at all. You can spread the frosting with a butter knife or offset spatula. A piping bag with a round tip just gives a more polished swirl.
Can I use store-bought frosting?
Yes, you could. But I’m a firm believer that the frosting really makes the flavor in this dessert. Homemade buttercream gives you so much more flavor for just a little extra effort. That said, store-bought will work in a pinch, especially if you’re pressed for time.
How long do frosted cookies last?
Once frosted, the cookies will stay fresh for 2–3 days at room temperature in an airtight container, or up to 5–6 days if stored in the refrigerator. For best texture, let refrigerated cookies sit out for a few minutes before serving.
These frosted sugar cookies are everything you want in fun Christmas desserts: soft, thick cookies topped with creamy vanilla buttercream and a shower of sprinkles. They’re simple to make, easy to decorate, and always a hit on any holiday cookie tray. Whether you’re looking for easy Christmas desserts to share with friends or just want a cheerful baking project at home, these cookies are the perfect choice. Be sure to save this recipe to your list of favorite Christmas cookies ideas. You’ll want to make them year after year.
Frosted Christmas Cookies
Ingredients
Sugar Cookies
- 2 3/4 cups flour
- 1 Tbsp flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 Tbsp sour cream
- 2 tsp vanilla
Buttercream Frosting and Decoration
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1-2 Tbsp milk or heavy cream
- 1/2 tsp vanilla
- Christmas sprinkles for decorating
Instructions
Make and Bake Sugar Cookies
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Mix in the eggs, vanilla, and sour cream.
- Gradually add the dry ingredients until a soft dough forms.
- Cover the bowl of dough and place it in the refrigerator for at least 1 hour.
- Once chilled, use a cookie scoop to portion the dough into even balls and place them on a lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes, or until the edges are set and the tops look just dry. Let the cookies cool completely before frosting.
Make Frosting and Decorate
- Beat the butter until creamy. Slowly add the powdered sugar, mixing until smooth. Add vanilla and enough milk to reach a spreadable consistency.
- Spread frosting on each cookie with a butter knife for a classic look. Or use a piping bag fitted with a plain round tip (or no tip at all) to pipe smooth swirls across the top. Finish with a generous sprinkle of Christmas sprinkles.
- Allow frosting to set before stacking cookies. Store in an airtight container at room temperature for up to 2-3 days. Store in the fridge for any longer.
